Easy Blackberry Curd
Easy Blackberry Curd, simple to make without using a double boiler or endless stirring, this is the recipe you need for tea time treats and more!
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
I used frozen
Put the blackberries & lemon juice into a pan and simmer gently for about 10 minutes or until softened. (No lid required, we want to concentrate those flavours).
Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
Turn up the heat a fraction (so still gentle, barely a simmer) and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for about a minute. You’ll see the mixture thicken up and it should coat the back of a spoon, remember it will thicken further on cooling. Do not over do the heating, you don’t want scrambled eggs!
Pour into 2 hot, sterilised 250 ml jars.
Once cool, store in the fridge for up to 2 weeks and eat within 3 days of opening.
Sterilise 2 x 250 ml jars by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.